Beef & Ramen Noodle Soup with Chinese Broccoli & Enoki Mushrooms

Prepare Ingredients:

Wash the fresh produce. Heat a large pot of water to boiling on high. Finely chop the stems of the chinese broccoli into small pieces, then roughly chop the leaves into large bite-sized pieces. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the white bottoms and green tops. Cut off and discard the root end of the mushrooms.

Cook Steak:

Pat dry steak with paper towel; season with salt and pepper on both sides. In a pan heat olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 4 minutes per side, or until browned and cooked to your liking. Transfer to a plate and let rest.

Cook Aromatics:

In a large pot heat olive oil enough to cover the base on medium until hot. Add the garlic, ginger, and white parts of the spring onions. Cook 1 to 2 minutes, or until fragrant and slightly softened, stirring frequently. Add the chinese broccoli and season with salt and pepper. Cook 1 to 3 minutes, or until the chinese broccoli is slightly softened and wilted.

Add Seasonings:

Increase the heat to high. Stir in the enoki mushrooms, concentrated beef stock, miso-soy sauce and 1 litre of water. Bring the soup to a boil. Once boiling, reduce the heat to medium and simmer 3 to 4 minutes to develop the flavours.

Slice Steak:

While the soup is simmering, find the lines or the grain and thinly slice against the grain. Add any steak juices from the cutting board into the soup. Transfer the sliced steak to a small bowl and toss with the hoisin sauce until well coated.

You Plate It:

Add the ramen noodles to the soup and cook a further 3-4 minutes, or until the noodles are tender, stirring frequently to prevent sticking. Divide between bowls and lay the steak on top. Garnish with the green parts of the spring onions. Enjoy!